Baby Carrot Bars with Cream Cheese Frosting
These super simple carrot bars with cream cheese frosting are perfect for your next fall (or any season) function, Thanksgiving dessert or that upcoming company potluck.
Equipment
- 1 cookie sheet or jelly roll pan approximately 12"x16"
- 1 hand mixer
Ingredients
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil (canola or similar; olive is too strong)
- 2 2-packs Stage 2 carrot baby food (4-oz. per container; 16-oz. total)
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
Cream Cheese Frosting
- 1 8-oz. package cream cheese (regular, not low fat - at room temperature)
- 4 tbsp butter (softened)
- 1½ cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
- In a large mixing bowl combine eggs, sugar and oil; beat with hand mixer until creamy
- Add remaining ingredients and beat on low until well combined
- Bake in cookie sheet pan at 350°F for 22-25 minutes or until a wooden pick inserted in center comes out clean
- Cool thoroughly and frost; refrigerate if not serving immediately
- Yield - approximately 30 bars (2" x 3")